1 large duck breast (about 500-600gr.) (1 and 1/2lb.) for 2-3 servings
4 tbsp. olive oil
1 medium shallot sliced
fresh rosemary, thyme, sage if available
1/2 cup boiling vegetable broth
1 cup fresh pomegranate kernels
1 tbsp. cornstarch
salt and pepper
1 tsp. coconut sugar (or brown)
NOTE: Count 1/2 duck breast per person
1. Crosshatch the fatty skin side of the duck breast with a sharp knife (don’t cut through to the meat.
2. Slowly brown the skin side in a pan with 2 tbsp. olive oil over low heat to render the fat
about 5-7 minutes. Turn to other side and continue browning on other side for 5 minutes.
3. Remove duck breast and strain the fat into a jar. When cooled keep in the fridge for other uses such as roasting potatoes or other vegetables, even for pastry (50% duck fat/50% butter).
4. Add 2 tbsp. more of olive oil to the pan and continue roasting the breast for about 5 minutes with the fresh herbs. Season with salt and pepper.
5. Remove the duck breast and place skin side down in a roasting pan. Roast in a 180deg C (370deg F) preheated oven for 10-15 minutes depending on doneness. The meat should be more or less pink when sliced. Remove from oven and tent with a piece of aluminium to keep warm.
6. In the meantime prepare the sauce. Add the sliced shallot to the pan and gently sauté until tender. Add the pomegranate kernels and simmer for 5-10 minutes until kernels are softened. Press with a fork or a meat pounder to release more of the juice. Add the hot broth and bring to a boil for 2 or 3 minutes. Sprinkle the cornstarch evenly over the mixture and stir well until mixture thickens (about 3 minutes).
7. Mix in the coconut sugar until it dissolves. Strain the gravy pressing the mixture through a sieve. Discard the remaining seeds in the sieve. Place sauce in a gravy boat.
8. Slice the duck breast and serve with the gravy and a sprinkling of the fresh pomegranate kernels. Good served with black rice.